Ingredients
For the chocolate cupcake batter:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup buttermilk (or milk + 1 tsp vinegar)
- 1 tsp vanilla extract
- ½ cup hot water or hot coffee (enhances chocolate flavor)
For the cheesecake filling:
- 8 oz (225 g) cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
- Optional: ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Make the cheesecake filling:
- In a small bowl, beat cream cheese until smooth.
- Add sugar, egg yolk, and vanilla. Mix until creamy.
- Stir in mini chocolate chips if using. Set aside.
- Make the chocolate cupcake batter:
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together sugar, eggs, oil, buttermilk, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Gradually stir in the hot water or coffee (batter will be thin).
- Fill each cupcake liner about ⅓ full with chocolate batter.
- Drop a heaping teaspoon of the cheesecake filling into the center of each.
- Top with another spoonful of chocolate batter to cover the filling (fill cups about ¾ full).
- Bake for 18–22 minutes or until a toothpick inserted in the cake part (not center filling) comes out clean.
- Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
✨ Optional: Top with chocolate ganache or dust with powdered sugar before serving!
Let me know if you want a version with less sugar or a gluten-free alternative!